TIRAMISU

TIRAMISU

(this recipe contains raw eggs, your eggs must be fresh)

SAVOIARDI (Lady Fingers) about 40 for 9×13 (2 packages)

Italian Espresso (I am using Medagalia D’oro)

4 Tbsp sugar to coffee

liquor for adding to the coffee (Rum, Marsala, or even Bailey’s will work)

5 Fresh Eggs Separated

2 cups Mascarpone Cheese (two small containers or one large container)

about 1 c granulated sugar

Cocoa Powder

Milk Chocolate to shave or make curls

Brew Espresso about 4 cups hot water to 1/3 cup Italian ground Espresso or use instant by adding 1 Tbsp to 2 cups hot water

FILLING

– let cool pour in dish for dunking and add 2 Tbsp liquor (Rum, or Marsala, Baileys, Or Amaretto – Usually Rum) add 4 tbsp sugar, and real vanilla or whatever to suit your taste – set aside till needed.

in another bowl mix egg yolks and 1 c sugar with mixer to keep lump free add vanilla

(You also can cook these egg yolks lightly over double broiler till pale yellow before adding the egg whites if you are uncomfortable with the raw yolks)

if you decide to cook before proceeding to next steps use double broiler or bowl over kettle with a little boiling water, and over medium heat you will stir constantly keeping eggs smooth and creamy before taking off heat to cool)

Note: Over beating can cause grainy texture, you can add a tbsp of milk or heavy cream and cook the grain out if this happens.

Let it get to room temperature before moving forward

CREAM:

Whip egg whites to stiff white peaks, add a little sugar to them at a time and insure all liquid is gone. Should be fluffy and stand when fluffed.

Original Tiramisu recipe does not call for heavy cream, they call it “Americanized” when we add the cream. You can leave this part out if you wish. But it does brighten the cream quite a bit, If you decide to use it, you just need 1 cup, whipped in cold bowl adding a tad of sugar till you form whipped cream.

Once your egg and sugar batter has cooled you will add to it Mascarpone Cheese, and then whipped cream, and gently fold in slowly your egg whites, do not whip it in. Add a little vanilla.

Assemble the dessert

Using small dish that you know will accommodate your lady finger cookies perfectly,

dunk each cookie in your expresso count 3 seconds holding under then put into your dish. You may need to break a cookie if. needed according to the size of your dish.

add a thin layer of cream over top the cookies and repeat but this time cookies go opposite way in dish.

Layer top with cream. you can make more layers but usually two layers is plenty.

Cover with plastic wrap and let set in fridge 6-12 hours. Some people just put it in overnight.

Next day top with very light sprinkle of cocoa powder (I don’t like thick cocoa powder on it- do you)

and then I take milk chocolate shavings or curls for top

(Note: the reason I wait till next day to top it with the cocoa powder is because the cocoa gets more bitter I think as it sits, I just very lightly dust it, and use the milk chocolate to add to the top but do to your own taste)

Sneaking a corner before anyone else